Chocolate Nut Brownie (巧克力坚果布朗尼)

Some interesting fact about brownie (being a noob, I have always thought that brownie is a type of cake):

  • Brownies are often described as having chewy or cookie-like consistencies and bake very flat and dense with a crackled top (Proflowers).
  • Brownies are an example of a batter-type bar cookie (dolphin cookies and cake).
  • Albeit the facts that brownie is basically cake-like and baked in a cake pan, brownies are considered as bar cookies rather than a cake (Chocolate University Online).


Sharing below is a recipe taken from my collection (source: Singapore Women’s Weekly magazine, Sep 2006).

Prep: 15 min   Bake: 25 min   Serves: 4


  1. 90g semi-sweet chocolate, chopped
  2. 4 tbsp canola oil
  3. 2 eggs
  4. 90g sugar
  5. 1 tsp vanilla essence
  6. 1/8 tsp salt
  7. 55g plain flour, sift
  8. ½ tsp baking powder, sift
  9. 1/8 tsp baking soda, sift
  10. 60g nuts, chopped coarsely


  1. Preheat oven at 160°C. Grease lightly a 20 x 20 cm baking pan.
  2. Sift 55g plain flour, ½ tsp baking powder and 1/8 tsp baking soda together into a bowl.
  3. Melt 90g chocolate by stirring in a bowl over a pot of hot boiling water. Cool slightly.
  4. Slowly whisk 4 tbsp canola oil into chocolate, mix well.
  5. In another bowl, beat 2 eggs, 90g sugar, 1 tsp vanilla essence and 1/8 tsp salt together.
  6. Stir the melted chocolate into the egg mixture, followed by sifted flour, until lump-free.
  7. Add nuts, reserving 1 tbsp. Pour mixture into pan. Sprinkle remaining nuts over.
  8. Bake for 25 min.
  9. Allow the brownie to cool down before cutting and serve.


  1. The heat from each oven can differ slightly, please adjust the baking timing accordingly.